Dump And Bake Chicken Tzatziki Rice
This simple and flavorful dish combines tender chicken and seasoned rice with refreshing tzatziki sauce, making it perfect for busy weeknights or impressing guests.
Ingredients
Main Ingredients
- 2 cups Long Grain White Rice Jasmine or basmati rice are great alternatives.
- 4 cups Chicken Broth Or water for a less savory option.
- 2 pieces Boneless, Skinless Chicken Breasts Skinless thighs are a tasty substitute.
- 2 tablespoons Olive Oil Drizzled on chicken for a golden crust.
- 1 teaspoon Salt Essential for flavor.
- 1 teaspoon Black Pepper Essential for flavor.
Tzatziki Sauce Ingredients
- 1 cup Greek Yogurt Or dairy-free yogurt for a lighter option.
- 2 cloves Minced Garlic Fresh garlic infuses robust flavor.
- 1 cup Grated Cucumber Squeeze out excess moisture.
- 2 tablespoons Dill Fresh preferred over dried.
- 2 tablespoons Lemon Juice Brightens the sauce.
- 1 teaspoon Oregano Can mix up with Italian seasoning.
- 1 teaspoon Paprika Enhances flavor profile.
- 1 cup Cucumber Substitute Diced zucchini or bell pepper work.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large baking dish, spread the uncooked rice evenly.
- Pour the chicken broth over the rice.
- Place the chicken breasts on top of the rice.
- Drizzle olive oil over the chicken and season with salt and pepper.
Cooking
- Cover the dish tightly with foil and bake for 40 minutes.
- While the chicken is baking, prepare the tzatziki sauce.
- In a bowl, combine Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, and paprika. Mix well.
- After 40 minutes, remove the dish from the oven. Check if the chicken is cooked through and the rice is tender.
- Serve the chicken and rice hot, topped with tzatziki sauce.
Notes
To store leftovers, let the dish cool, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken and rice in a freezer-safe container for up to 3 months.